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panfried fish with fresh beetroot salsa
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Serves 4

25-35 mins

4 small diced cooked beetroot

8 chopped spring onions

1 de-seeded and chopped red onion 

2 tbsp chopped fresh mint

2 tbsp lemon juice

5 tbps olive oil

4 fillets of unskinned white firm fish

a little plain flour

25g butter


Put the diced cooked beetroot in a bowl and add the chilli, lemon juice, olive oil, mint and chopped spring onions. Season and stir well. 


Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

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